1. Nimki
No Bijoya platter is complete without a generous helping of nimki. These small, diamond-shaped, savoury crackers are deep-fried to achieve a perfect flaky, crispy texture. Made from a simple dough of flour and ghee or oil, and seasoned with salt and nigella
seeds, nimki is dangerously addictive. Whether it's the classic small 'kucho nimki' or the layered 'elo jhelo' variety, they provide the perfect salty crunch to balance the array of sweets that are also a hallmark of the festival. They are a staple because they can be made in large batches and stored, ready for any guest who drops by.
2. Ghugni
Ghugni is a hearty and soulful curry made from dried yellow or white peas, slow-cooked with a blend of aromatic spices like cumin, coriander, and ginger. This beloved snack is a street food star in Kolkata but holds a special place in homes during Bijoya. The consistency is key—the peas should be soft but hold their shape in a rich, flavourful gravy. Often served warm, it's garnished with chopped onions, green chillies, and a squeeze of lime, making it a comforting and filling offering that warms the soul as much as the palate. It can be served on its own or with fluffy luchis.
3. Singara
While the rest of India knows it as a samosa, in Bengal, it is the singara. The Bengali version has a thinner, flakier crust and a distinct filling. The classic 'phulkopir singara', available in winter, features a delightful mix of diced cauliflower, potatoes, and peas, lightly spiced and with a hint of sweetness. Unlike its North Indian cousin, the singara is smaller and has a unique, intricate fold. It’s a quintessential part of the festive spread, representing the perfect handheld, savoury bite that pairs wonderfully with a cup of tea.
4. Aloor Chop
Aloor Chop, or potato croquette, is the ultimate Bengali comfort snack. A spiced mashed potato mixture, often enhanced with roasted peanuts, ginger, and green chillies, is formed into patties, dipped in a chickpea flour (besan) batter, and deep-fried to a golden-brown perfection. The outside is crispy while the inside remains soft and flavourful. It is a humble yet irresistible snack that is a fixture in 'telebhaja' (fried snacks) shops and finds its way onto the Bijoya platter as a crowd-pleasing favourite for all ages.
5. Mochar Chop
A true Bengali delicacy, Mochar Chop is a croquette made from banana blossoms ('mocha'). Preparing the banana blossom is a labour of love, involving fine chopping and boiling before it's cooked with potatoes, coconut, and a blend of spices. This mixture is then shaped into ovals, coated in breadcrumbs, and fried until crisp. The resulting chop has a unique, meaty texture and a complex, slightly astringent flavour profile that is unlike any other vegetable. It’s a sophisticated snack that showcases the ingenuity of Bengali cuisine.
6. Radhaballavi
More substantial than a simple chop or nimki, Radhaballavi is a special occasion in itself. These are soft, fried bread (puris) stuffed with a fragrant paste of lentils (urad dal), ginger, and asafoetida. The subtle spice of the filling infuses the fluffy bread, making it delicious on its own. However, it is almost always served with a side of Niramish Aloor Dum, a slow-cooked potato curry made without onion or garlic. This combination is a festive classic, often served for breakfast but equally welcome on a Bijoya evening.
7. Luchi and Aloor Dum
Simple, elegant, and universally loved, the combination of luchi and aloor dum is pure festive joy. Luchis are deep-fried, puffy bread made from refined flour (maida) that turn out brilliantly white and soft. They are the perfect vessel for scooping up Aloor Dum, a spicy and flavourful potato curry. While there are many versions of Aloor Dum, the Bengali style is typically rich with ginger, cumin, and sometimes a touch of tomato, creating a thick gravy that clings to the potatoes. This pairing is a celebratory meal that feels both special and deeply comforting.
